Description

This Cranberry Brie Pull-Apart Bread is the ultimate holiday appetizer! A crusty sourdough loaf is filled with creamy brie, tart cranberries, and a hint of fresh rosemary, then baked until gooey and golden. It’s sweet, savory, and perfect for sharing at festive gatherings.

Ingredients

Units Scale

1 round sourdough bread loaf
8 oz brie cheese, sliced
1 cup fresh or dried cranberries (if using dried, soak in warm water for 10 minutes and drain)
1/4 cup chopped pecans (optional, for added crunch)
2 tbsp fresh rosemary, finely chopped
3 tbsp unsalted butter, melted
1 tbsp honey (optional, for drizzling)
Pinch of sea salt

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Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
Prepare the bread: Place the sourdough loaf on the prepared sheet. Using a serrated knife, cut the bread in a crisscross pattern, making 1-inch wide slices without cutting all the way through the bottom.
Fill the bread: Gently open the cuts and stuff the slices of brie evenly throughout the bread. Follow with cranberries, chopped pecans (if using), and rosemary, making sure to distribute them well.
Add butter: Drizzle the melted butter over the top, letting it seep into the crevices.
Bake: Cover the bread loosely with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Serve: Drizzle with honey, sprinkle with a pinch of sea salt, and serve warm. Pull apart and enjoy!

Notes

You can substitute cranberry sauce for fresh cranberries for a sweeter touch.
Add a sprinkle of chili flakes for a hint of heat.
Great with a side of fresh apple slices or crackers for dipping.